Flame-Grilled Jerk Chicken Thighs

Ingredients 0/10

Step 1

Put the chicken thighs in a large resealable bag. In a food processor, blend together the green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme until you get a smooth marinade. Pour this over the chicken in the bag, seal it up, and pop it in the fridge for about two hours to soak up all those flavors.

Step 2

When you're ready to cook, heat your grill to medium-high and give the grates a quick brush with oil so the chicken doesn’t stick. Take the chicken out of the marinade and discard the leftover sauce. Grill the thighs for around 16 minutes, flipping them halfway through. You’ll know they’re done when the meat isn’t pink anymore and the juices run clear. If you have a meat thermometer, the internal temperature should hit at least 165°F. Let the chicken rest a few minutes before serving, and enjoy!